|PACKAGING & RECIPES
|CONTENT © 2006 -2019 – QUAIL HOLLOW HUNTS – BERKELEY SPRINGS, WEST VIRGINIA
|Steve Glascock, Proprietor
5285 Highland Ridge Road
Berkeley Springs, WV 25411
bags, ready to freeze or cook. However, you may want to take some further
steps to insure the quality of the meat.
It’s a good idea to soak the meat in water in the refrigerator overnight. Add a
couple of tablespoons of salt to help draw the blood out of the meat, and rinse
The very best packaging is done with a vacuum heat sealer, but plastic freezer
bags, freezer paper or aluminum foil can be used. The important thing is to
eliminate as much air as possible from the package because contact with air
causes freezer burn. A good, and tasty, way to remove unwanted air from
freezer bags is to pour a marinade in the bag to surround the meat, then seal.
As long as the package isn’t punctured and the freezer stays below zero
degrees, the meat will retain its quality for many months, perhaps even a
year. Always date and label your packages.
Here are some recipes to try:
4 whole quail, split
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 tablespoons butter
1 cup cream
1 cup salsa
½ teaspoon oregano
¼ teaspoon pepper
4 tablespoons flour
½ cup shredded cheddar cheese
Place quail in a shallow baking dish. Season with salt, pepper, oregano and
cayenne pepper. Make a cream sauce by by combining the flour, butter cream
and cheese. Add salsa to cream sauce and pour over the quail. Bake at 350
degrees for one hour. Check to make sure quail are done before serving.
Serve with rice and a good cold drink and remember the quail hunt.
QUAIL OR CHUKAR HORS D’OEUVRES
Quail or chukar, deboned
Thin sliced bacon
(cut into thirds)
Zesty Italian Salad Dressing
drop of cream cheese and a water chestnut. Wrap all of that together and
stick it with a toothpick to hold it together. Marinate overnight with zesty
Italian salad dressing. Smoke for two to three hours or until bacon is done.
QUAIL OR CHUKAR A LA CRÈME
12 to 18 quail breasts
I diced medium onion
1 box sliced mushrooms
1 cup heavy cream
¼ to ½ cup sherry
Pinch of oregano
1 garlic clove
½ pint sour cream
Salt and pepper to taste
Place breasts meaty side down in a 15x12 inch baking dish. Do not overcrowd.
Saute onions and mushrooms in olive oil. Mix in cream, garlic, sherry, herbs,
salt and pepper. Pour over breasts. Cover baking dish tightly with foil. Bake
at 325 degrees for one hour, turning occasionally. Add sour cream, stir and
skinned legs and breast of 1 pheasant
2 c. honey
1 c. butter
½ c. flour
½ c. parsley, chopped
salt, pepper, and onion powder to taste
Start by filleting the breast and boning the thighs of the bird. Cut into pieces
of approximately the same size and thickness. Mix some salt and pepper into
the flour and coat the meat. Dust the pieces with some onion powder.
Meanwhile, melt ¾ cup of the butter in a frying pan over medium heat. Brown
the meat and put in a lightly greased 9×13 casserole dish.
.Sprinkle with parsley. In the same skillet as used for the meat, add honey and
remaining butter. Melt together and pour over pheasant. Cover and seal dish
with tin foil and bake a 325ºF for 30 minutes.
This delicious baked pheasant recipe serves 4.
8 boned pheasant breasts
8 oz Monterrey jack cheese, cut into 8 strips
1 can chopped green chilies (10 ½ oz)
1 can tomato sauce (15 oz)
1/3 c. sliced onions
¼ c. Parmesan cheese
¼ c. unseasoned breadcrumbs
10 Tbsp melted butter
1 Tbsp chili powder
½ + ¼ tsp cumin
½ tsp salt
hot pepper sauce
Press breasts until flattened, then place 1 tablespoon green chilies and 1 piece
of cheese on each breast. Roll to seal the filling and fasten with a toothpick.
Set meat roll aside. Combine the breadcrumbs, Parmesan cheese, salt, pepper,
chili powder and ½ tsp cumin. Coat the pheasant rolls in butter and then roll in
crumb mixture. Place in casserole dish and refrigerate for 4 or more hours.
Drizzle the rest of the butter on the rolls and bake for 25 minutes at 400ºF
or until browned. Combine remaining ingredients in a saucepan and cook until
heated through. Spoon
over cooked pheasant and serve. This pheasant chili recipe is a different and
great alternative to regular chili that you and your family will love. You can
personalize your pheasant chili recipe by adding any ingredient that you will